Prawn & sweetcorn fritters
These little starters tick all the boxes - healthy, quick and incredibly moreish!
Simple seafood chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 large onionchopped
- 100g streaky baconchopped
- 1 tbsp plain flour
- 600ml fish stockmade from 1 fish stock cube
- 225g new potatohalved
- pinch mace
- pinch cayenne pepper
- 300ml milk
- 320g pack fishpie mix (salmon, haddock and smoked haddock)
- 4 tbsp single cream
- 250g pack cooked mixed shellfish
- small bunch parsleychopped
- crusty breadto serve
Nutrition: per serving
- kcal422
- fat19g
- saturates6g
- carbs21g
- sugars9g
- fibre4g
- protein41g
- salt2.3g
Method
step 1
Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
step 2
Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
step 3
Add the mace, cayenne pepper and some seasoning, then stir in the milk.
step 4
Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.
